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MICROENCAPSULATION OF PULP OF MANGIFERA INDICA L. BY SPRAY DRYING AND ANTIOXIDANT ACTIVITY

Abstract

Introduction: For the food industry and trade, it is very important to obtain powders based on fruits or vegetables by means of drying techniques that allow them to preserve their nutritional, organoleptic properties and also extend the life time by offering new commercialization possibilities. Studies have made it possible to optimize drying techniques by obtaining water-free products in more than 80% with a high commercial value. To microencapsulate the mango pulp (Mangifera indica L) flounder variety by the Spray Drying method and to evaluate its potential antioxidant activity.

Methodology: The fruits were collected in the municipality of Turbana - Bolívar (10º 16 '22 "N 75º 26' 38" W), Colombia. The pulps obtained from the healthy fruits were microencapsulated by the spray drying method. The obtained microcapsules were measured the particle size and the mineral content was determined. The antioxidant activity was determined by three methodologies: total phenols, DPPH • and ABTS • +.

Results: The results obtained demonstrate that the microcapsules of the mango pulp (M. indica L) have a mineral content in the following order of importance Calcium> Phosphorus> Iron. The IC50 values for the DPPH • and ABTS • assay were found to be 110.54 ± 1.5 μg / mL and 65.33 ± 1.0 μg / mL respectively. The total phenol content was 73.11 ± 1.54 mg AG / 100 mg of microcapsules, which may be related to the antioxidant activity.

Conclusion: The spray drying method was a suitable technique to microcapsulate the mango pulp (M.indica L), which were shown to possess antioxidant activity.

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Authors & Affiliations

Nerlis Paola Pajaro CastroPharmaceutical Chemistry. Master of Pharmaceutical Sciences. Faculty of Sciences of the health, University of Sucre. Medical and Pharmaceutical Sciences Group Colombia

Clemente Granados CondeFood Engineering. Master of Science and Food Technology. Faculty of Engineering, University of Cartagena. Research in Engineering, Innovation, Quality Food and Health Group (INCAS).

Miladys Esther Torrenegra AlarcÓnFood Engineering. Master of Science and Food Technology. Center of Commerce and Services, Regional Bolivar. SENA. Research in Innovation and Biotechnology Group (GIBEI).

MarÍa Del Rosario Osorio FortichPharmaceutical Chemistry. Master of Biomedical Sciences. Faculty of Pharmaceutical Sciences, University of Cartagena. Research in Technology Pharmaceutical, Cosmetic and of Food Group (GITFCA)

Enilson JÓse Pajaro CastroPharmaceutical Chemist. Faculty of Pharmaceutical Sciences, University of Cartagena. Research in Technology Pharmaceutical, Cosmetic and of Food Group (GITFCA)